Effect of high hydrostatic pressure on water imbibition, cooking times and microstructure of Phaseolus vulgaris;Efecto de la alta presión hidrostática (APH) en la imbibición de agua, tiempos de cocción y microestructura del Phaseolus vulgaris

Archivos Latinoamericanos de Nutricion

Volumn 52, Issue 3, 2002, Pages 301-306

  Sangronis, Elba ^a,b,c   Ibarz, Albert ^a,b,c   Barbosa Cánovas, Gustavo V ^a,b,c   Swanson, Barry G ^a,b,c  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b UNIVERSITY OF LLEIDA   (Spain)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Black beans; Cooking times; High hydrostatic pressure; Legumes; Microestructure; Phaseolus vulgaris; Water imbibition

Indexed keywords

PROTEIN; STARCH; WATER;

ABSORPTION; ARTICLE; BEAN; CELL SWELLING; CELL WALL; COOKING; COTYLEDON; CYTOPLASM; FOOD HANDLING; HEAT; HYDROSTATIC PRESSURE; PARENCHYMA; PROTEIN AGGREGATION; SCANNING ELECTRON MICROSCOPY; SEED HUSK; SEED MORPHOLOGY; TIME; ULTRASTRUCTURE;

ABSORPTION; COTYLEDON; FOOD HANDLING; HEAT; HYDROSTATIC PRESSURE; MICROSCOPY, ELECTRON, SCANNING; PHASEOLUS; TIME FACTORS; WATER;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 18344419280     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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